Banana Coconut Cream Pie with Graham Cracker Crust
This easy banana coconut cream pie recipe is a combination of a banana cream pie and a coconut pie all in a homemade graham cracker crust! This is one of my favorite no bake desserts perfect for spring and summer!
Servings: 8 -10 Slices
Ingredients
Graham Cracker Crust
- 2 1/2 cups graham cracker crumbs
- 8 Tbsp butter, melted
Cream Pie
- 1 3.4oz box instant Vanilla Pudding (you could also use coconut or french vanilla instant pudding)
- 1 cup milk
- 1 1/2 cups shredded coconut, sweetened
Whipped Cream
- 1 1/2 cups heavy whipping cream
- 1/3 cup powdered sugar
- 1 tsp vanilla extract
Extras
- 2 large bananas, sliced
- 1/2 cup toasted coconut
Instructions
- Mix graham cracker crumbs and melted butter together. Press the graham cracker crust into a 9” or 10” pie plate and set aside.
- In a large bowl, mix instant vanilla pudding mix and milk until combined (the pudding will be thick). Add in shredded coconut and mix. Set aside.
- In a standing mixer with the whisk attachment or with a hand mixer, whip heavy whipping cream until soft peaks form. Add in vanilla extract and powdered sugar and whip until stiff peaks form.
- Fold half of the whipped cream mixture into the coconut vanilla pudding mixture. Reserve the rest of the whipped cream for the topping.
- Place sliced bananas in the bottom of the graham cracker crust, pour the pudding mixture over the bananas.
- Top with remaining whipped cream and sprinkle toasted coconut over the top.
- Chill for at least 4 hours.
- Enjoy!